White Chicken Chili Recipe
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
5 servings
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Calories
372 kcal
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Course
Main Course, Dinner
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Cuisine
American
White Chicken Chili Recipe
Description
The White Chicken Chili Recipe balances savory and mild heat by sautéing poblano peppers and onions, then seasoning them with fragrant cumin. White northern beans cook with chicken broth and bay leaf, infusing the chicken breast with flavor as it simmers. Baking tortilla strips into crispy pieces offers a pleasant contrast in texture.
The chili blends a portion of the mixture to thicken naturally without cream, creating a smooth yet hearty base to return the shredded chicken to. Sweet corn is added for bursts of juiciness, complementing the savory flavors.
Serve this chili with toppings like jalapeno rounds, cilantro, diced avocado, or Greek yogurt to balance the mild heat and add freshness. This dish is a fulfilling option for cooler days or casual dinners.
Notes recommend keeping bean liquid for body, adding jalapeno for heat, and using fresh or frozen corn for best texture. Also, blending the chili creates creaminess without dairy.
Ingredients
- olive oil spray form
- 2 small poblano pepper sliced
- 1 sweet onion (sliced)
- 1 1/2 tablespoon cumin
- 15 oz can white northern beans with their liquid, or navy beans
- 4 cups chicken broth low sodium
- 1 bay leaf
- 1 1/2 pounds chicken breast or boneless chicken thighs
- 1/2 teaspoon kosher salt (plus a few pinches)
- 4 inch corn tortillas (yellow or white)
- 1 cup sweet corn (fresh or frozen)
- cilantro thin sliced jalapeno rounds & lime wedges for topping, chopped, fresh
- avocado Greek yogurt, low-fat sour cream, diced red onion, or jack cheese, optional, sliced, for topping
Instructions
- Preheat the oven to 350F.
- In a 3 quart or large pot, heat some olive oil spray over medium. Add the poblano peppers and onion, cook occasionally until soft, about 5 minutes.
- Add cumin and cook, stirring often until fragrant, about 2 minutes.
- Add full can of beans, chicken broth, 1/2 teaspoon salt, bay leaf and chicken breast; raise the heat to medium-high, and bring to a boil then lower the heat to medium-low and simmer for 25 minutes.
- While the soup is simmering, stack on a cutting board and cut the tortilla stack in half, then into 1/2-inch wide strips.
- Arrange the strips on a sheet pan in a single layer (you may need to use more than one pan, or bake in rounds) & spray with cooking oil. Season the strips with a few pinches of salt and bake until golden and crispy, about 10 minutes.
- Remove chicken breast from pot, shred and reserve.
- Pull 2 cups of the chili from the pot and blend. Return to the pot with the shredded chicken; add corn. Bring to a simmer & turn off the heat, adjust salt to taste.
- To serve, top the chili with a handful of tortilla strips, cilantro, jalapeños and any other desired toppings.
Notes
- Include the liquid from the canned beans when cooking to maintain a good soup thickness.
- Adding jalapeno peppers while sautéing enhances the chili's mild heat.
- Blending part of the chili helps produce a creamy texture without needing cream.
- Fresh or frozen corn works best, but drained canned corn is an acceptable substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 372 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 372kcal | 19% |
| Carbohydrates | 40.5g | 14% |
| Protein | 41g | 82% |
| Fat | 5.5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 99.5mg | 33% |
| Sodium | 590mg | 25% |
| Fiber | 7.5g | 30% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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